11 Sweet and Savory Uses of Apples Under 380 Calories


Easy Apple Strudel made with Filo Pastry

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Apple Butter Easy “Apple Pie” Spread Food Wishes

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3 Things To Do With Apples | FridgeCam

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Apple Pancakes recipe || for kids & Elders; tasty & simple recipe

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10 Apple Recipes

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11 Easy Apple Dessert Recipes | Twisted

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How To Make Easy & Quick Stovetop Cinnamon Apples

Video taken from the channel: Heather Nicholds

Packed with vitamin C and antioxidants, you can incorporate the fruit into savory dishes like soup and sandwiches, or sweet ones such as pancakes and breakfast bowls. Get creative with apples this season by using them in these tasty recipes, which clock in at 380 calories. With gorgeous hues ranging from deep red and light pink to pale green and golden yellow, apples are a great complement to any dish.

Try out these 10 sweet and savory apple recipes. 1. APPLE PIE BREAKFAST BOWL | MYFITNESSPAL’S RECIPES. Shake up the way you drink smoothies with Fit Foodie Finds‘ apple. 19 Sweet, Savory and Super Tasty Ways to Use Apples Did you come back from apple picking with more fruit than you know what do with?

From. The natural sweetness of apples means you don’t have to add too much sugar for a perfectly sweet apple butter. Apple, Pork & Wild Rice Salad This easy apple and pork salad uses up the leftovers from two separate recipes-Maple-Mustard Pork and Wild Rice Pilaf-for a fast and easy lunch or dinner. 11 Sweet and Savory Ways to Use Apples Under 380 Calories | Nutrition | MyFitnessPal Add the fiber-rich fruit to pancakes, soups, sandwiches and more. Chicken Bahn Mi Sandwiches | Nutrition |.

About half a cup of cooked apple slices is the equivalent of 100 grams. Apples are naturally sweet and contain around 11 grams of sugar per 100 grams without added sweeteners like sugar or honey. Keep in mind that most commercially canned cooked apples include added sugar, so you’ll have to factor that in as well.

Peel, Core, and dice apple. Add apple to a pan with 1 tablespoon of water, nuts, and brown sugar. Pan-fry until apples are tender and brown sugar turns into a caramel-like glaze. Here are the nutrition facts for one raw, unpeeled, medium-sized apple (100 grams): Calories: 52 Water: 86% Protein: 0.3 grams Carbs: 13.8 grams Sugar: 10.4 grams Fiber: 2.4. Stick to bars between 180 and 250 calories.

Dark Chocolate Mint (210 calories, 13 g protein, 11 g fat, 22 g carbs, 10 g fiber, 7 g sugar) 2. lots of unique sweet and savory flavors, around. Use an apple corer/peeler if you have one because they will make this process go super fast. The sweet and savory flavors are complementary and so delicious!

Roasted Butternut Squash and Apples. Roasted Butternut Squash and Apples is a super easy side to make. The best way to prepare these two foods together is in the oven!

The apples and.

List of related literature:

4 Granny Smith apples, peeled and cut into sticks 1 tablespoon lemon juice 3 cups vegetable oil 1 cup cornstarch SERVES 4 Per Serving: Calories 560 Fat 17g Protein 1g Sodium 300mg Fiber 5g Carbohydrates 103g Sugar 66g

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

But so is a baked apple (100 calories), fragrant with cinnamon and decorated with no-fat sour cream (30–45 calories for 2 tablespoons).

“Nutrition For Dummies” by Carol Ann Rinzler
from Nutrition For Dummies
by Carol Ann Rinzler
Wiley, 2011

A typical unpeeled apple with only 80 to 125 calories can be served as a low-calorie, low-fat dessert or snack and can provide one of the recommended two to four servings of fruit per day.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Toss apples with butter, 1/4 cup sugar, zest, 1/2 teaspoon cinnamon, and salt on a baking sheet with sides until well coated, then spread apples out.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

1394 ICED APPLES, OR APPLE HEDGEHOG Ingredients – About 3 dozen good boiling apples, ‘4 lb. of sugar, /, pint of water, the rind of ‘A lemon minced very fine, the whites of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Stir til blended in a saucepan: 4 cups APPLE JUICE and ‘/, cup HONEY, 1 pound DRIED MIXED FRUIT, 1 cup CRANBERRY-APPLE JUICE, 1/, cup RAISINS, 2 CINNAMON STICKS, 6 thin LEMON SLICES and 6 thin ORANGE SLICES.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Put the cores and peel into a saucepan with a heaped dessertspoon of sugar and a slice of lemon, peel included, for each apple.

“An Omelette and a Glass of Wine” by Elizabeth David
from An Omelette and a Glass of Wine
by Elizabeth David
Grub Street Publishing, 2009

Take nice, fat peaches that are not too ripe, cut into medium-size sections and, like the apples and the fennel, coat them in the batter described in recipe 156.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Serve each apple with 1 tablespoon sour cream and 2 tablespoons granola.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Oh also, wat eva fruit i got lyin around goin little old, il stew that with it like yellow peach, nashi pears, do u guys get nashi pears??

  • I’m on day 2 of making this lol, it’s on the last stage of reducing but I did strain it after blending it. I figured it would pass thru the strainer easier in the blended form then the completely reduced form. I do recommend passing it thru the strainer tho…there was quite a but of fibrous stuff that the eye couldnt see.

  • Sounds weird but cook some white rice and mix in a bit of milk, a drop of vanilla, and cinnamon. Add these apples and it’s like rice pudding!

  • Unlike using organic amples I like peeling them because they are slathered in pesticides to make them “beautiful”. It is said that you have to peel 1 inch thick of peel of the apples to get rid of these pesticides…

  • Very cute, very fun. You guys really do come up with fun and most of them easy recipes. Your restaurant would do really well if you were to open one up:)

  • 1.) Tarte Tatin: 0:08
    2.) Apple French Toast Roll-ups: 1:21
    3.) Apple Crisp Pancakes: 2:38
    4.) Apple Pie: 3:44
    5.) Apple Doughnuts: 5:11
    6.) Apple Meringue Cake: 7:16
    7.) Rough Puff Pastry: 8:33
    8.) Pumpkin Apple Smoothie: 10:34
    9.) Apple Upside Down: 11:39
    10.) Caramel Apple Cheesecake Bars: 12:40

    Good Luck with your baking! <3

  • OMG I wheezed when I saw the bowl at 1:48! Those types of bowls (the making procedure and painting deisgn) is mostly originated from our country and region and I cant contain my grin lol�� im soo proud

  • The best apple butter IMHO, is made outdoors in a copper kettle over a wood fire! Try and find an outdoor fall festival, more than likely they will be cooking apple butter! At least in Burton, Ohio at Century Village in 2nd weekend in October they do… Everything tastes better cooked outdoors over an open fire!

  • I’ve never seen an egg used in pie dough before, that’s really cool:) I wonder what it would do for the texture and cook time. Great video, just found your channel and love it! <3

  • Not a single apple from my little tree, which is looking like producing a bumper crop this year, will go to waste now that I’ve watched this. I enjoy cooking but I’m lazy, and this ticks all the boxes for me.

  • Awesome video! Here at Y&S FOOD! we all love to catch these types of content. We make Travel & Food videos as well, world-wide, and also we are often seeking for inspirations and also approaches. Thank You.

  • i was thinking for weeks that i for sure used every jar of that delicious Apple Butter but suddenlyy on 15th of May 2020 2:40am right when i was falling asleep someting sparked in my mind i jumped up from bed went to the cellar grabbed one particular jar from the shelf of look a like jars popped it open and guess what…it was a plum jam…no iam kidding it was a last jar of a most delicious spreadable apple pie..this stuff is gold..in fact its more..its hundred apple pies in one small jar..



  • are people really that stupid that they have to buy a stupid apple core-er wtf lol just cut it into quarters (its not like the middle is rock like an avocado) and then when u have the quarters, cut a V shape on each quarter to cut out the seeds and the ends

  • I made this yesterday and it is AMAZING. I didnt like apple butter. I was only making it for my husband. Baaaby, this stuff is the TRUTH!!! That store bought stuff is trash. Thank you for another life changing recipe!

  • I got a huge amount of apples donated to us and wanted a way to be able to use them. Thank you for posting this video! Can’t wait to get on this =)

  • Wow. Has Fridgecam really been around for two years already? I started watching when Let’s Talk Chocolate was only halfway released.

  • i wonder when did James join in, I thought they were all friends from a long time but he isn’t in the early stuff (but he really fits with the gang!)

  • My aunt makes this for me every Christmas. It’s really good. I planted some apple trees this year and hope to be making it in a couple years from my own produce.

  • Definitely going to make this but keep the sugar out or at maximum of 1/2 cup due to diabetic issueswhich should be fine using excellent Maritime country Cortland apples, less tart than Granny Smith. But, the skins will not be peeled this time. Excellent idea, it saves labour. Plus most nutrients in produce is just under the skin, and soluble fibre in the form of pectin is retained, assisting in digestive health. What a delicious nutritious recipe idea!

  • “We’d love to know what you think about it.”

    I love it!

    …I may be a bit behind the times. (I am so very glad you guys stuck with this.)

  • Question, is elderflower cordial just st. Germaine? Or rather, is st. Germaine just a brand of elderflower cordial? I sooo wanna make that tartin. It looks AMAZING. This video reminded me of the thanksgiving that my family and I bought 13 apples (for thanksgiving) and had no idea what to do with them. We made an apple pie, a cake and I don’t even remember what else, this was like, almost 10 years ago.

  • I make a REALLY GOOD cold chicken salad with dices of chicken, apple and celery… And halfed table grapes… Then dress it in half mayonnaise/half sour cream (créma)… GR8 with turkey and pork also

  • If you really want to give the jam long shelf life, after filling with jam put the jar (with the lid on) in boiling water, dont let the jar touch the bottom of the pot (put a metal raising rack inside) and there needs to be 4-5cm of water above the lid.
    The heat and steam will push the oxigen out.
    After 5 minutes get it oit and let it cool, the vacuum will pull the lid in tight.

  • i found this and i’m glad. i’m gonna try that apple chili jam.
    your channel is so great. when there’s no new videos, i always scrolled to the bottom to see more old vids.
    please make more basic ingredients tips like this or cooking battle:D

  • I found this channel recently, its great. Not sure if you answer an old video but I’m planning on making the stew (with a few adjustments) and I had a quick question. Is the cider alcoholic or non alcoholic?

  • How would you go about sealing jars of this if you wanted to make some to give as gifts? How long will it stay good in the fridge?

  • I bet the smoothie would be even better without the oats. Then someone on a Raw Vegan diet could eat it since oats sold in grocery stores are usually heated and certainly not sprouted.

    Of course we all love cooked food, myself included, as we’ve become addicted to it. Do you think that since now the truth is out about the “food pyramid” that so many believed was what humans should be eating for a healthful diet was a LIE, with the book DEATH BY FOOD PYRAMID out and many others, and it turns out grains are not good for us, nor is dairy or eggs, or legumes or…. cooked food for that matter as it kills the life force of the food and provides a fraction of the nutrients we’d get if we ate it raw, I wonder if from time to time you could make some raw food recipes such as snack bars and pies with dried mulberry and date crust or crusts made with dates and nuts etc with a raw fruit filling as well as raw vegetable dishes?

  • I think that one of the best parts of your videos, whatever the format; is the absolute joy you all have while cooking, and tasting. Even during a competition, the competitors are so happy when they get to taste good food, even if they don’t happen to be the one who prepared it. I’m so happy I stumbled on to your channel.

  • Baked apple. Cut the core, fill with butter, cinnamon, nutmeg, and a small spot of honey, bake until to your liking, eat with ice cream.

  • Wow! I can see my German mother enjoying this strudel with a nice hot cup of coffee. I’m definitely making this for her. She’s going to love it! ��

    SN: My Jamaican senses caused me to sit up straight when I saw you add walnuts, raisins and RUM to the apples. Deeeeelicccciioooouuussssss! ����������������

  • I’m desperately looking for a recipe that my Granny used to make, and apparently no one else has. It’s for TOMATO BUTTER! I’ve found recipes online, but they’re basically an apple butter recipe that changes out with tomato. The recipe I’m seeking isn’t that sweet. It’s difficult to describe its flavor. It’s not quite savory, but it’s not quite what you’d call sweet either. This recipe is from Arkansas, as far as I know. I would appreciate help finding this recipe from anyone! PLEASE HELP!!!

  • Thank goodness I need this I have to apple trees in my garden and they produce around about a hundred kilos of apples so I will use this

  • My Dad used to boil up a bunch of apples in a favorite old pot on this one burner of the stove. They had to cook for 19 minutes… EXACTLY 19 minutes no more, no less. The apple sauce/butter would be delicious every time.

  • Gravenstein apples make amazing apple sauce and butter or even pies. It’s too bad gravenstein apples are only available from about 10 orchards in Northern California. I grew up on Oklahoma and we always had apple butter. It was one of the few constants in my parent’s house and my spouse and I still love it. A friend has been giving me tons of apples (many because they have a small bruise that is easy for me to just cut out-I don’t trip over a bad spot on my produce) and I think I will get the crock pot out and make a batch today.
    Later: Well, I have 10 pounds of gala apples making apple butter (I had to do something with them, they were from the end of the day at the farmer’s market and some were badly bruised-just cut the bad parts away and use the rest!
    When I was a kid, my grandmother in Anadarko used to make peach butter and apricot butter. If you haven’t tasted these, you just haven’t lived. Now, I want some along with some pear preserves (we used to have a mule pear tree in the yard and my mom and her mom would put up jars and jars of pear preserves. I love these even more and will make mine next summer if I am up to it. Arthritis and FMS make these things hard some days.

  • This is exactly the sort of thing we don’t cook enough at my house. That changes tonight, because I’m doing this. Looks awesome.

  • Below is the only way I ever eat fresh apples because I don’t really like them that much
    but 2 Honey Crisp apples with some sharp cheese and crackers with Guldens’ spicey
    mustard and a glass of chardonnay or chablis is my favorite lunch.
    But I am flexible on the variety of apple and the brand of crackers.
    I also seldom drink wine or eat cheddar cheese without the other 2 parts
    of my 3 piece ensemble. I always slice the apples into thin sections before I begin.
    This is my lunch 2-3 times a week. Or sometimes I eat this for dinner.
    It surprises me sometimes how much the taste of one fruit or vegetable
    can be enhanced by what other things you eat them with.

    NPR posted a 6 minute video on 2018-05-02 about the history of Honey Crisp apples
    and how the patent on them changed the apple market
    This 4 minute Oct 10, 2014 news video from Woodtv.com in Grand Rapids MI,
    also explains why Honey Crisp apples are so expensive.
    I can usually buy 3 pound bags at the local supermarket which are less expensive
    than buying individual apples. I always eat the skin of apples, which is another reason
    I cut them into very thin slices.
    Delaware County, PA

  • Omg!! I did half the recipe and it was AMAZING. The crunch of the filo with the sweet, cinmonny apples is just perfect. If you do half the recipe bake at fan assisted for 20-25 minutes

  • Dear Chef
    I made this last Christmas and cursed the 15 hours it took to do so. BUT the result was so delicious I kept all I made and only gave (little) pots to very discerning friends. We ate it with goose and other cooked meats. I certainly hope to make it again Christmas next. One of the best things I have ever made.

  • When i was a little girl my mom made apple butter it was sooo goood.She made hers in a number 10 wash tub and cooked it out side.We canned a lot. we canned everything she would make home made pie crust oh they were sooo good..The good old days..

  • I did it over the oven top and it darken way too quickly. Is it faster to do it that way? It doesn’t taste burnt. By too quickly I mean less than two hours.

  • I found you, I watch and I absolutely love the show. I’m not sure it’s helping me though as I am currently fasting, for the month of Ramadan, but I cannot stop watching. Bye for now as I need t catch up on all the previous episodes. Keep making and I’ll keep watching.

  • Like the potato rose from a later season, I have made an apple and puff pasty rosefor being an amateur and modifying the recipe, they turned out quite well.

  • In Kerela, India; very ripe fruits or unused fruits are puréed and simmered down with raw sugar and cardamom and then roasted with butter and a little flour to make halwa. Tastes heavenly too.

  • Is this a YouTube premium show? I’ve been binge watching fridgecam out of sequence not knowing there was actual ‘seasons’. Cool beans.

  • frendly hello, ur welcome to explore my channels playlist y’all
    if i get 7 subscribers

    i would be thrilled anyways thank u!!!

  • Dayum!!! When Chef John offers you a recycled recipe that could be 12 years old, grab it!!! Don’t even think about it!!! Where’s the blueberry dessert? Oh, God!!!!

  • I did not think to remove the lid from my crock pot it does create more liquid than I wanted and id end up using some corn starch to thicken a bit. Thank you so much now my apple butter will come out way better ����

  • Discovered this channel recently and I spend my days pretending to work but I actually watch SORTEDfood the whole day. I love this show. British humour is cute not better than South African humour but still cute lol.

  • WOW!!!!! Looks so good… Joel do you ever make the phyllo-dough, homemade? Thanks for this video along with all the other great recipes you put here I you tube….�������� ❤

  • Ok so I just tried the chilli and apple jam today… And it was amazing! I had my reservations at first and ill be honest its not as thick as id like. But with a nice bit of cheddar its absolutely banging

  • I tried this recipe yesterday evening) This is the one amongst these simple recipes which are so delicious and simple that they can compete with complicated for the taste. Take 15 min to assemble:) Many many thanks

  • Ha! You forgot icecream! Esp for brekki its healthy already a little creamy dairy wont hurt! An then w at a way to start day! Walnuts soun awsom an cant w ait to sneak som lemon juice on there again more healthy!

  • i’d core them add cinnamon sugar, bake them and serve them with some sultanas simmered in apple brandy and i little Morgans gold rum.

  • ✨This would have done well
    with a wee pinch of cayenne;
    my favorite ‘secret’ ingredient.
    I put it in almost everything I
    make. Everyone in my family
    could never figure out why my
    dishes tasted, ‘just a wee bit
    better’. It would seem we are
    like minded. It is the reason
    my soufflés have ‘that something’
    they cannot figure out.✨��✨��✨

    ✨Chocolate anything I make,
    has a touch. Cake was my
    mothers domain. She was
    straight forward, bundt cakes
    were her thing. No fuss, no
    muss. All her friends received
    favorite requests for their
    birthdays. I will tell you, one
    cake was being prepared, and
    she asked if I would suggest
    a spice. Since she was making
    a spice cake, I grabbed the
    cardamom, black pepper, and
    the cayenne. She had the usual
    suspects in a bowl, so I ground
    fresh cardamom seeds, and the
    black pepper with the tiniest
    pinch of the warming cayenne.
    I blended it in the honey waiting
    its turn for the mixer. I showed
    what I blended, and she gave
    me her approval. I figured the
    three spices would simply allow
    the cinnamon, allspice, clove,
    and nutmeg a wee bit of improvement.
    Lifting them up to a new level.
    Once the cake came out of the
    oven, the entire house was perfumed with an exotic temptation. Her colleague professed it being the
    very best of her creations. I gave mummy the measures of everything in the honey. She agreed that the
    cayenne was truly a magical secret in my cooking. My title in the family was; is, ‘Witch’, which I happily except.✨��✨

  • Did you use the breadcrumbs to prevent the pastry from getting soggy? Does the breadcrumbs take away from the taste of the overall dessert?

  • My mouth vicariously tasted the finished pastry as you were cutting it I must get the ingredients tomorrow & test my skills & also some put a dollop of English clotted cream as a finishing touch. Savoured your receipe thanks!

  • Очень понравился рецепт! Большое Вам спасибо!А я хочу сделать комплимент: ” Рецепты вкусные и красивые ” ))) Loved the recipe! Thank you very much! And I want to make a compliment: “Recipes are tasty and beautiful”

  • Mam…… You are the best chef I ever seen……. Usually you’ll come with different recipes…. Everything goes awesome. And today the collage of APPLE turns into a Big Bang ����������������������.U r juzzz rocked

  • Aw, man! Thumbs up for ASMR!! Sir, I also love that you have your own lemon tree. It’s 5am here, and I’m so hungry after watching this. This would be perfect with a cup of coffee! Thanks for the recipe. ��